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Keto Salmon on Lemon-Parm Kale Salad Recipe

Keto Salmon on Lemon-Parm Kale Salad Recipe

The tanginess from the lemon, combined with the hearty texture of the kale, and the fattiness of the salmon and parmesan combo yield an incredibly fast, simple, and highly delicious meal you can make 4 times for your meal prep. This recipe packs ease and also a strong punch of flavor. 

About this Recipe

The kale lemon-parmessan combination is inspired from my time working at a high performance center called EXOS. We used to make this salad and offer it as a side. It was an incredibly simple and highly delicious option that was super quick to put together at any given point.

On top of this, because kale is so hearty - unlike other leafy greens - you can dress the kale ahead of time and it won't wilt, making it beyond perfect for meal prep dishes.

The salmon is super simple - you can either use our Trifecta A La Carte Salmon for a quick meal prep solution, or if you are cooking the salmon from scratch we offer a unique set of tips and tricks to meal prep salmon quickly.

This recipe has 320 calories; 19g fat; 3g net carbs (4g carbs - 1g fiber), and a whooping 32g protein! Let's go!

Without further ado, here this is what you will need.

Ingredients:

Kitchen Needs:

  • Knife and cutting board
  • Mixing bowl
  • Baking sheet
  • Oven (optional)
  • Measuring cups and tablespoons

Keto-Salmon-on-Lemon-Parm-Kale-Salad-Prep

Step One: Prepare your Salmon

If you are using Trifecta's A La Carte salmon, remove 4 filets from the Trifecta package and gently separate them. Set aside on a dish and keep cool until needed. 

If you are cooking the salmon from raw, preheat the oven to 400F, line a baking sheet with foil, spray it with spray oil, and season both sides of the salmon with salt and pepper.

If you've purchased a whole salmon, I suggest baking it whole before portioning for a faster cooking and meal prep process. Otherwise, you can portion the salmon into 4 ounce portions by using a clean cutting board and knife, and then transferring the 4 ounce filets to a sheet tray lined with a foil.

There's no perfect way of guessing what 4 ounces looks like. It honestly comes with practice of portioning raw proteins. Cut the salmon and weigh each filet in a plastic warp lined digital scale for better accuracy (the plastic will help with faster clean up). If you are a bit over, square off the ends and use the scraps to complete any other filet that may be under the 4 ounce mark. Season with salt and pepper if you haven't done so and bake for 12-15 minutes, or until the internal temperature marks 145F. Once cooked, cool down by carefully transferring filets to a plate and cooling in the fridge. Do not cool on the same baking sheet tray, as the hot bottom of the tray may cause your fridge surface to melt, or glass to break.

Step Two: Prepare the Kale and Dressing

If you have purchased whole kale, remove the kale leaves from the stem by scraping off the leaves with your hand. Kale stems are incredibly fibrous and make for an unpleasant eating experience (I never get why pre-cut kale has the stems). Once all leaves are pulled from the stems, cut thinly across or widthwise. Transfer kale to a bowl.

Make your dressing by combining the olive oil and lemon juice in a separate bowl. Season with a pinch of salt and pepper, and whisk to combine. This is a super simple vinaigrette you can make ahead of time and keep in your fridge in a jar. 

Step Three: Season, Portion, and Voila! 

Season your kale with the lemon vinaigrette, and add the grated parmesan cheese.

Divide into four meal prep containers, each containing about 1 cup of seasoned kale. Add 1 tablespoon of pistachios per container. Once your salmon is cool, add the salmon on top of each container, and you're done! You have 4 super simple and highly delicious lunches ready for the week!

Storing and Serving

Store in the fridge for up to a week. Check on the quality of the kale and salmon before eating, if you keep these in the fridge for longer than 5 days. 

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Keto Salmon on Lemon-Parm Kale Salad Recipe

COOK TIME:

20 min

PREP TIME:

10 min

YIELD:

4 each

DESCRIPTION

Simple keto salmon dish with massive flavor built into a highly simple recipe to satisfy your meal prep needs and ketogenic lifestyle!

INGREDIENTS

  • 4 -4 oz Salmon fillets
  • 4 cups kale, stem removed, thinly sliced
  • 4 tablespoons parmesan cheese, grated
  • 4 tablespoons pistachios
  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Kosher salt and black pepper to taste
  • Spray oil

INSTRUCTIONS

  1. If you are using Trifecta's A La Carte salmon, remove 4 filets from the Trifecta package and gently separate them. Set aside on a dish and keep cool until needed. If you are cooking the salmon from raw, preheat the oven to 400F, line a baking sheet with foil, spray it with spray oil, and season both sides of the salmon with salt and pepper. Bake for 12-15 minutes or until internal temperature hits 145F. Cool completely.

  2. Destem kale and cut thinly widthwise. Transfer kale to a bowl. Make your dressing by combining the olive oil and lemon juice in a separate bowl. Season with a pinch of salt and pepper, and whisk to combine.

  3. Separate about 1 cup of kale into 4 different meal prep containers. Add 1 tablespoon of pistachios to each container.

  4. Transfer 1 salmon filet to each container. Sprinkle some extra parmesan on top. Cover and refrigerate for up to 5 days.

NOTES

  • If you'd like to add extra calories, feel free to add 1/4 diced avocado and 1 cup of vegetables, like roasted broccoli, tomatoes, or shredded carrots.

NUTRITION FACTS

Servings: 4 each | Calories Per Serving: 320

  • Total Fat 19g
    18%
  • Cholesterol 85mg
    28%
  • Sodium 180mg
    8%
  • Total Carbohydrates 4g
    1%
  • Sugars 1g
  • Protein 32g
  • Vitamin A 107.81mcg
  • Vitamin C 25.10mg